1. In a large bowl, mix the flour and salt well.

2. Add oil and mix again to incorporate the oil into the flour.

3. Slowly add warm water and knead to form a dough.

5. Cover and let it stand for at least 15 minutes.

6. Knead dough once more and divide it into 9 ping pong size balls.

7. Roll each ball in your palms and press into a flat circle.

8. Put ½ cup of whole wheat flour in a flat bowl or dish.

9. Dip a flattened ball into the dry flour and coat it on all sides.

10. Using a rolling pin, roll out each ball into a flat disc – similar to a tortilla.

11. Keep dipping the dough into the dry flour while rolling so it doesn’t stick.

12. Heat a tava or skillet on medium heat.

13. Place the rolled chapatti on the skillet.

14. When bubbles start to form, flip the chapatti over.

15. After about 10-15 seconds, smear the chapatti with a little oil and flip over.

16. With a spatula, press the chapatti to make it balloon up.

17. Smear the other side with a little oil and flip over again.

18. Keep pressing on the bubbles gently to make the entire chapatti rise up.

19. Chapatti is done when all the raw dough appears cooked.

Makes 9 Chapattis

1. Practice, practice, practice! The more you make chapattis, the better you will be at rolling them.

2. While rolling a chapatti, gently rub your palm over it. You can immediately feel where it is too thick or too thin. Then, roll accordingly. The goal is to have a chapatti that is the same thickness all around.

3. Invest in an insulated chapatti container. As you cook the chapattis, place them in the container and close the lid to keep them piping hot until dinner time.
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